I use apple and cherry. I love the color the cherry gives. I also throw Fresh apples onto the coals. Gives a great aroma outside, I'm not sure if it imparts flavor into the turkey. I personally keep the smoke light. I'm not looking for a smoke ring on my turkey. It still gets a small pink tint. Drip pan under the turkey. Spray with apple juice during the cook. Keep the drippings for gravy. MMMMM is it T-Day yet???

If there's room for a drip pan it can be filled with stock and the other ingredients for gravy (I like to add the traditional mirepoix of celery, carrot, and onion) and when the turkey's done all that's necessary is to strain, thicken, and season.

I usually cook two turkeys, one traditional oven roasted (brined) and one either in the oil less fryer (injected) or on the rotisserie (injected) with hickory. This year Im going to use hickory and pecan it's whats available here in the south. I have a bag of pecans I have been shelling and saving the shells. I have recenty thrown them on lit coals when grilling steaks or burgers. Adds a slight smoky taste.

Great subject, a friend of mine who is new to smoking and I were talking turkey just last night. He is smoking a 20# turkey and is talking about injecting the bird with apple juice and some spices which I cant quite picture apple juice and turkey going together well. He is planning to smoke with probably either cherry or hickory. I suggested brining overnight instead of injecting and emailed him a couple newsletters from smoking meat forum that talked about turkeys.

For smoking since he is convinced to inject his turkey what type of injection would you suggest to use for a 20# turkey?